Shrimp Egg Rolls Food

SHRIMP EGG ROLLS

Steps:

• Heat sesame oil in a skillet over medium heat. Add ginger and garlic; cook until fragrant, about 1 minute. Stir in cabbage, bean sprouts, and oyster sauce; saute until veggies start to turn translucent, about 5 minutes. Add shrimp and soy sauce, stir, and remove from heat. Set aside until filling is cool enough to handle.
• Heat 2 inches oil in a deep skillet to 350 degrees F (175 degrees C).
• While oil is heating, place an egg roll wrapper on a dry work surface. Spoon about 1 tablespoon of filling onto the center of the wrapper. Pull the bottom left corner over the filling and fold the two sides in, moistening edges with water as you go; roll tightly to seal. Repeat to make a few more egg rolls, wiping the work surface between each roll.
• Place several egg rolls in the hot oil and fry until wrappers are golden brown, 5 to 7 minutes. Transfer to a paper towel-lined plate to drain while you make and cook remaining egg rolls.
• Combine duck sauce, oyster sauce, and soy sauce; stir until well combined. Serve sauce with egg rolls.

SHRIMP EGG ROLLS

Steps:

• First heat your 2 Tablespoons of oil in either a wok or is a deeper skillet, and stir fry your shrimp, cabbage, carrots, water chestnuts, and celery for 3-4 minutes.
• Then put into the pan the following: bean sprouts, scallions, salt, soy sauce, and sugar, and stir thoroughly.
• Add this shrimp mixture to each egg roll wrapper (about 3-4 tablespoons of mixture in each wrapper).
• You will want to make a bunched line with the mixture closer to one side of the wrapper, making sure that you are placing it lengthwise down the longer side of the wrapper.
• Brush edges with egg.
• Fold the shorter side of the wrapper in (the side that runs lengthwise next to the mixture) completely over the mixture, and then fold over both sides of the wrapper that run the other direction.
• Then you will want to go to the end with the mixture and start folding (rolling) it tightly to make a cylinder.
• Make sure that when you come to the end of the last edge, that it is sealed tightly.
• Cover rolls with a damp towel while you finish rolling all of them.
• Heat oil in your deep pan to 375.
• I usually use about 1 inch of oil in my pan.
• Fry egg rolls, a few at a time, until skins are crisp and golden brown, turning them as they brown.
• Drain egg rolls on paper towels to get rid of excess oil and serve them at once for best results.
• ENJOY!
• (if my instructions are terrible, please try to send me an ISO in the message boards so that I may better assist you! I tried my best to explain my procedure!).

SHRIMP EGG ROLLS (SIMPLE AND FAST)

Steps:

• Cook shrimp and ginger in a lightly greased pan over medium heat for about 2 minutes.
• Add cabbage, bean sprouts, carrot, green onions and cook till no longer firm, especially making sure that the carrot is soft.
• Add oyster sauce.
• Remove from heat.
• Add oil to wok.
• Preheat wok to 350°F.
• Add desired amount of filling into each egg roll wrapper. Follow directions on package for the folding technique.
• Mix together cornstarch and water to make a paste and use to seal the egg rolls.
• Deep fry 2-3 minutes, turning until golden and crisp.
• Let drain on paper towels.

ROAST PORK, SHRIMP AND CABBAGE EGG ROLLS

Steps:

• In a wok set over moderately high heat heat the oil until hot. Add the ginger, onion and celery and stir-fry 1 minute. Add the cabbage and bean sprouts and stir fry 2 to 3 minutes more, or until vegetables are slightly softened. Add the pork and shrimp and stir-fry 1 minute more. Add the chicken stock and sugar, bring the mixture to a boil and stir in the cornstarch mixture. Simmer until lightly thickened. Stir in sesame oil, salt and pepper to taste.
• In a saucepan have water at a boil. Remove from heat and whisk in cornstarch mixture. Have ready 12 egg roll wrappers under dampened towel. Place a portion of the filing in a line diagonally across one corner of wrapper, brush with some of cornstarch paste and fold in the ends. Roll tightly to make a sealed cylinder. Repeat with remaining wrappers. Have oil heated to 350 degrees F. Fry egg rolls, in small batches, turning, for about 4 minutes, or until golden brown. Transfer to paper towels to drain. Makes 12 egg rolls.
• Recommended Wine: 1991 Domaine Carneros Brut

SPICED CHICKEN AND SHRIMP "EGG" ROLLS

Steps:

• For the filling: Heat a wok over high heat. Add the oil, give it a swirl, and then add the ginger and garlic and toss for a few seconds. Then add the chicken strips and stir-fry for 2 to 3 minutes. Add the Chinese five-spice powder and toss well. Stir in the shrimp and cook for 1 minute, and then pour in the Shaosing rice wine and cook until absorbed. Stir in the soy sauce, slurry and sriracha and toss well. Transfer to a plate to cool.
• For the egg crepe: Crack one of the eggs into a bowl and lightly beat with a fork or chopstick. Sprinkle in the salt and pepper. Heat a small pan or wok over medium heat and add 1 tablespoon of the oil. Add the beaten egg mixture and swirl around to make a thin egg "crepe". Gently cook for 1 minute, then flip and cook until lightly browned. Remove from the wok and set aside. Repeat with the remaining egg and oil.
• For the vegetables: Mix together the mushrooms, onions, beansprouts, carrots and red peppers in a large bowl. Reheat a wok and add some peanut oil. Add the vegetables and oyster sauce, toss well, and cook for less than 1 minute. Remove, drain and set aside.
• For frying and assembly: Heat the oil in a deep pot or wok over medium-high heat until hot. Lay 2 pieces of the spring roll wrapper out onto a flat surface in a diamond shape. Place one egg crepe right in the middle. Spoon 2 tablespoons of the filling into the center and top with the stir-fried vegetables. Brush over the wrapper edges with the beaten egg using a pastry brush; this helps stop the spring rolls from bursting open while frying. Fold each of the opposite corners in over the filling and roll the wrapper into a cigar shape. Repeat with the remaining wrappers and fillings.
• Deep-fry the spring rolls until golden brown, 3 to 5 minutes. Drain on paper towels, garnish with scallion curls and serve with sweet chili sauce.

SHRIMPYLICIOUS EGG ROLLS

Steps:

• Preheat oven to 375 degrees F.
• Put slaw mix in a large microwave-safe bowl with 2 tablespoons of water, cover, and microwave for 2 minutes. Drain any excess water from the bowl. Add all of the other ingredients except the wrappers and optional sauce, mix well, and set aside. For a more intense flavor, allow the mixture to marinate in the refrigerator for 20 minutes.
• Prepare a large baking sheet by spraying it lightly with nonstick spray. Place an egg roll wrapper on a clean, dry surface. Evenly distribute about 1/2 cup of the mixture onto the wrapper, in a row a little below the center. Moisten all four edges by dabbing your fingers in water and going over the edges smoothly. Fold the sides of each wrapper about 3/4 inch towards the middle, to keep the mixture from falling out of the sides. Then, roll the bottom of each wrapper up around the mixture, and continue rolling until you reach the top. Seal the outside edge with another dab of water. Carefully transfer egg roll to the baking sheet.
• Repeat the process with the remaining wrappers and filling, making sure you have a clean, dry surface each time.
• Spray the tops of the egg rolls with nonstick spray. Bake in the oven for 25 to 30 minutes, until golden brown. Allow them to cool slightly. If you like, dip the egg rolls in some sweet and sour sauce!

SHRIMP ROLLS

Steps:

• Mix the lemon juice, mayonnaise, vinegar, mustard, sugar, salt and pepper in a large bowl. Stir in shrimp, celery and scallions. Evenly divide the shrimp mixture among the hot dog rolls and serve with lemon wedges.

TAKEOUT-STYLE SHRIMP & PORK EGG ROLLS RECIPE BY TASTY

Steps:

• Place the glass noodles in a large bowl and add enough hot water to cover. Let sit for 10 minutes, until softened. Drain the noodles and chop into ½-inch (1-cm) pieces.
• In a large bowl, mix together the chopped glass noodles, cabbage, carrots, scallions, onion powder, garlic powder, salt, pepper, soy sauce, and sesame oil. Toss until well combined.
• Then, fold in the chopped shrimp and ground pork until just incorporated.
• Place a spring roll wrapper on a clean work surface and add 3 tablespoons of filling to the center. Fold the bottom of the wrapper over the filling, then fold in the sides and roll. Lightly wet the exposed with your fingertip and continue rolling to seal the egg roll. Repeat with the remaining wrappers and filling.
• Fill a deep skillet with ½ inch (1 cm) of vegetable oil and heat over medium-high heat until the oil reaches 325˚F (160˚C). Fry the egg rolls in batches of 1-2 at a time for 2½- 3 minutes on each side, until crispy and golden brown. Remove from oil and drain on a wire rack or plate lined with paper towels to absorb any extra oil.
• Enjoy!

BEST PORK AND/OR SHRIMP EGG ROLLS

Steps:

• In a wok set over moderately high heat, add the ground ginger, onion, and celery and stir-fry for 1 minute. Add the cabbage and bean sprouts and stir fry 2-3 minutes more, or until vegetables are slightly softened. Add the pork and/or shrimp and stir-fry 1 minute more.
• Add the chicken stock and sugar, bring the mixture to a boil and stir in the cornstarch mixture. Simmer until lightly thickened. Stir in sesame oil, salt and pepper to taste.
• Have 1 cup water at a boil. Remove from heat and whisk in cornstarch mixture.
• Have 12 egg roll wrappers ready under a dampened towel. Place a portion of the filing in a line diagonally across one corner of wrapper, brush with some of cornstarch paste and fold in the ends. Roll tightly to make a sealed cylinder. Repeat with remaining wrappers.
• Heat oil to 350 degrees F. Fry egg rolls, in small batches, turning often, for about 4 minutes, or until golden brown. Transfer to paper towels to drain.

SHRIMP EGG ROLLS

Steps:

• In small bowl, combine cornstarch, five spice powder and soy sauce; blend well. Set aside.
• In large skillet or wok, heat 1 tablespoon oil over medium-high hea until hot. Add coleslaw mix, bean sprouts, onions and gingerroot; cook and stir 3 to 4 minutes or until tender. Add shrimp and cornstarch mixture; cook and stir 1 to 2 minutes or until mixture is thoroughly coated. Remove from skillet; cool to room temperature.
• In deep fryer or 4-quart Dutch oven, heat oil (3 to 4 inches) to 350°F.
• Meanwhile, place 1 egg roll skin on work surface with 1 corner facing you. (Cover remaining skins with damp paper towel to prevent drying out.) Place 1/4 cup coleslaw mixture slightly below center of egg roll skin. Fold corner of egg roll skin closest to filling over filling, tucking point under. Fold in and overlap right and left corners. Brush remaining corner with egg; gently roll egg roll toward remaining corner and press to seal. (Cover filled egg roll with damp paper towel to prevent drying out.) Repeat with remaining egg roll skins and coleslaw mixture.
• Fry egg rolls, a few at a time, in oil 4 to 6 minutes. turning once, until golden brown. Drain on paper towels. Serve with Sweet-and-Sour Sauce.

AWESOME EGG ROLLS

Steps:

• In a large bowl, mix together cabbage, carrots, sprouts, celery, and onion. Stir in shrimp, soy sauce, garlic powder, and black pepper.
• Pour beaten egg into a skillet placed over medium heat; cook flat and thin, flipping once, until done. Remove from skillet, cool, and chop finely. Stir egg into cabbage mixture. Sprinkle top with cornstarch, mix, and allow to sit 10 minutes.
• Mix 1 tablespoon cornstarch with 2 tablespoons cold water. Set aside.
• Place 2 or 3 tablespoons of the shrimp mixture into the center of an egg roll skin. Dip a spoon into the water and cornstarch mixture, and moisten all corners but the bottom corner. Fold the egg roll skin from the bottom over the mixture, making a tight tube of the shrimp mixture. Fold corners in from the sides, and press to stick against folded roll. Then roll the rest of the way. Repeat with remaining egg roll wrappers.
• Pour vegetable oil into a deep frying pan to a depth of 3 or 4 inches, and heat oil to 350 degrees F (175 degrees C). Carefully place egg rolls into hot oil, and fry until golden brown. Remove to paper towels.

SHRIMP EGG ROLL

Steps:

• In a large skillet, saute celery in butter until tender. Add shrimp and onions; cook until shrimp turns pink. Stir in the water chestnuts, peanut butter, salt, sugar, pepper and cayenne; heat through., Place 2 heaping tablespoonfuls of shrimp mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat., In an electric skillet or deep fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Combine sauce ingredients; serve with egg rolls.

SHRIMP EGG ROLLS

Steps:

• Mix together shrimp, cornstarch and sherry.
• Heat 1 tablespoon oil in wok or skillet until hot.
• Add shrimp mixture and stir-fry until pink.
• Remove from wok.
• Add more oil if necessary.
• Add bean sprouts, mushrooms and shallots.
• Stir-fry 1 minute.
• Remove from wok.
• Add a little more oil.
• Stir-fry celery and garlic for 2 minutes.
• Add shrimp and bean sprout mixture to wok.
• Toss to mix well.
• Transfer to colander to drain and cool for 15 minutes.
• Egg roll filling directions---------------------.
• Make a sealer for folding egg roll by stirring together 1 Tbsp flour and 2 Tbsp water.
• Keep egg roll wrappers under a damp towel to keep them moist as your filling egg rolls.
• Place 1 egg roll wrapper with 1 corner facing you.
• Place 3 tablespoons of filling on the center of the wrapper.
• Fold bottom corner over filling.
• Moisten left and right corners with the sealer.
• Fold them to the center, over filling sealing them to the bottom corner.
• Brush sealer onto the top corner edges.
• Roll egg roll up away from you enclosing filling tightly.
• Press top corner onto egg roll to seal (like an envelope).
• Repeat for each egg roll.
• To fry egg roll, pour oil 3 inches deep into wok or Dutch oven.
• Heat oil to 375 degrees.
• Fry egg rolls 3 or 4 at a time, turning once, until brown.
• Drain on paper towel.

PORK AND SHRIMP EGG ROLLS

Steps:

• - Heat the olive oil in a very large frying pan* and drop the pork cubes into it. Add 2 tablespoons of Teriyaki sauce, a pinch or two of salt and cook until well browned.
• - Add the shredded cabbage, bean sprouts, onions, garlic and carrots. Stir thoroughly and then add the remaining 2 tablespoons of virgin olive oil over the top. Stir thoroughly again. Other cooks like to mix the meat with the raw veggies and let the final frying cook the vegetables. However, I like to cook them a little first to get rid of some of the moisture (especially in the cabbage and sprouts). I have found that, if I get rid of some of the moisture first, the veggies will not shrink as much inside the wrapper later during frying and gives me a much firmer roll without large, empty pockets of air.
• - Sprinkle the Kosher salt, ginger and black pepper over the top. Add the soy sauce and stir until everything is evenly distributed.
• - Stir the mixture well several times until the cabbage becomes somewhat soft.
• - When the mixture has reached the desired consistency, turn off the heat and add the shrimp. Stir well and allow mixture to rest for about 10 minutes.
• - Have a small bowl of water ready. Take an egg roll wrapper out of the package; lay it flat so that one of the corners is pointing at your belly. Dip your fingers into the bowl of water and run them along all four edges of the wrapper so that they are all nice and moist.
• - Place (approximately) 2 to 3 tablespoons of the filling in the middle of the wrapper so that it forms an elongated hill that comes to about 1 inch from the left and right sides. Fold the bottom corner (the one near your belly) over the mixture and press the corner lightly into the middle of the wrapper. Fold the left and right corners of the rolled wrapper so they end up pointing at each other on top of the folded wrapper. Using slight pressure from your fingers, "roll" the wrapped mixture towards the top until you end up with your roll. Keep it as tight as possible as you roll but not too much or you may break the wrapper and it will be a mess when you fry it. (Holy Mung Beans, Batman! I hope that makes sense!).
• - FOR FRYING: I use vegetable shortening or canola oil, whichever I have on hand at the time. I also use my deep fryer but, in a pinch, I have used a deep frying pan with enough frying oil in it to completely cover the egg rolls. I have also heard that peanut oil does a great job but I am a cheapskate and don't want to spend the extra bucks.
• - Fry on medium-high heat. I have found that anything lower makes the wrappers a little soft and chewy and I like mine nice and crispy.
• - Now, you will find that egg rolls can be temperamental and some will follow basic orders but some won't. As you fry a batch, you will find that some of your egg rolls have turned over by themselves and some have not. You will also find that some will stay in the position once you turn them but some will absolutely refuse to turn; it seems that no matter how many times you turn them, they will turn back leaving the whitish, uncooked belly exposed. For those rebels, you may need to turn them and hold them under the oil with your utensil until they stay turned.
• - Fry until golden brown and "bumpy". Place on top of a cookie sheet covered with a thick layer of paper towels and let them "drain" for 10 minutes or so. Serve and enjoy!
• *I use my big Paella pan (see picture) which requires three burners to use. Otherwise, you may need to cook the filling in a couple of batches if your frying pan is not big enough. At times, your frying pan may not appear to be big enough but, after the cabbage and bean sprouts cook for a few minutes, the mixture will shrink so you may be able to keep adding the fresh veggies slowly and cook it all in one batch.).
• HINT: When filling the egg rolls, I place my frying pan (or Paella pan) on a flat counter. Then, I place a piece of board about 1.5 inches thick under one side of the pan. This puts the pan on a slight angle which allows the juices and sauce to drain to the lower end. I then start using the filling from the higher side with a slotted spoon. This method allows me to use dryer filling without the sloppiness of wet cabbage.